BEEF WITH SNOW PEAS
This Beef and Snow Peas is a light and easy recipe! Tender marinated beef and crisp peas go perfectly over rice or noodles for a delicious weeknight supper.
Provided by Echo Blickenstaff
Categories Dinner Main Course
Time 1h30m
Number Of Ingredients 7
Steps:
- In a small bowl, combine the soy sauce, broth, and garlic. Reserve 1/4 cup. Place beef in a resealable plastic bag.
- Add remaining soy sauce mixture; seal and mix. Refrigerate at least 1 hour.
- Place cornstarch in a small bowl. Stir in reserved soy sauce mixture until smooth; set aside.
- In a nonstick skillet, stir-fry snow peas in 2 tsp hot oil for 3-4 minutes or until snow peas are crisp-tender and bright green. Remove and keep warm.
- Drain and discard marinade from beef. In same skillet, stir-fry beef in remaining oil for 2 minutes.
- Stir cornstarch mixture; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened.
- Combine with snowpeas. Serve with rice (serve with brown rice if you want to be really healthy!)
Nutrition Facts : Calories 230 kcal, Carbohydrate 7 g, Protein 27 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 69 mg, Sodium 847 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BEEF WITH SNOW PEAS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 16m
Yield 8 servings
Number Of Ingredients 12
Steps:
- In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
- Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
- Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
- Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.
SNOW PEAS & BEEF STIR-FRY
Skip greasy takeout food and go for this healthy and fast dinner that's so much more enjoyable. To make it even easier, warm up ready-to-serve brown rice in the microwave and supper is ready to go (with one less pan to wash). -Donna Lindecamp, Morganton, North Carolina
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.
Nutrition Facts : Calories 265 calories, Fat 9g fat (2g saturated fat), Cholesterol 46mg cholesterol, Sodium 863mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
ASIAN BEEF WITH SNOW PEAS
Stir-fried beef in a light gingery sauce. Serve over steamed rice or hot egg noodles.
Provided by MARBALET
Categories World Cuisine Recipes Asian Chinese
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
- Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.
Nutrition Facts : Calories 202.5 calories, Carbohydrate 9.7 g, Cholesterol 39.1 mg, Fat 10 g, Fiber 1.5 g, Protein 16 g, SaturatedFat 2.9 g, Sodium 710.8 mg, Sugar 5.5 g
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- Combine the oyster sauce through water in a small bowl. Whisk until well mixed and any lumps from the cornstarch are dissolved. In a medium-sized bowl, pour the sauce over the steak. Let marinate while you prepare the next few steps.
- Prepare the rice according to package instructions. Thinly slice the mushrooms and peppers, set aside. Grate the ginger.
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- Cut beef into thin slices and then marinating with marinating ingredients and cornstarch, except sesame oil. Set aside for at least 15 minutes. Mix in sesame oil just before frying.
- Heat the pan firstly and then add oil. When the oil becomes slightly hot, spread beef slices in. Let them stay for a while and do a quick fry until they turn pale.
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- Slice the flank steak against the grain into thin strips, about 1/4 inch thick. Add pieces to a bowl, sprinkle with the cornstarch, and toss to coat.
- Warm oil in a large pan over medium-high heat. Gently shake off any excess cornstarch and add steak pieces to the pan in a single layer. Cook for 1-2 minutes on each side, just until browned, then transfer to a plate. To get the best crispy edges, work in batches to avoid over-crowding the pan.
- Once all the steak pieces are browned and removed to a plate, add garlic and ginger to the empty pan. Cook for about 30 seconds, then stir in the soy sauce, water, and brown sugar.
- Bring the mixture to a boil, stirring frequently and scraping up any browned bits from the bottom of the pan. Once the sauce bubbles, return the steak to the pan. Let everything simmer for 1-2 minutes, so the sauce thickens slightly.
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